This white chocolate peppermint poke cake is one of those desserts that feels special but stays wonderfully simple. It bakes in a single pan, feeds a crowd, and can be made well ahead of time. That alone makes it perfect for the busy holiday season. Every slice is moist, creamy, and full of festive flavor without being overly rich.
The base is a soft vanilla style cake enriched with olive oil and melted white chocolate. That white chocolate melts right into the batter, giving the crumb a gentle sweetness and tender texture. Peppermint extract adds just enough freshness to keep everything balanced. Once baked, the cake is poked all over while still warm, which is where the magic really begins.
Those little holes soak up a silky peppermint cheesecake pudding mixture. As it chills, the pudding settles into every bite, turning the cake unbelievably moist and creamy. This step transforms a simple sheet cake into something bakery worthy. It almost feels like a layered dessert, even though it is made in one pan.
The topping keeps things easy and nostalgic. A thick layer of fluffy whipped topping spreads effortlessly across the chilled cake. Crushed peppermint candies are sprinkled over the top for crunch and a pop of color. They add texture and just a little extra peppermint bite, which pairs beautifully with the white chocolate underneath.
This is a dessert that works for so many occasions. It is perfect for holiday dinners, cookie swaps, or casual gatherings with friends. Because it needs time to chill, it is also ideal for making the day before. That makes hosting feel calmer and more enjoyable.
Serve this cake straight from the fridge for the best texture. Each slice cuts cleanly and holds together beautifully. One bite delivers soft cake, creamy filling, and a sweet crunch on top. It tastes festive, comforting, and familiar, like a holiday classic you will want to make every year.
If you love easy desserts with seasonal flavors, this one deserves a spot on your table. Save it now, because you will be asked for the recipe.
White Chocolate Peppermint Poke Cake
Ingredients
- 2 large eggs
- 4 large egg whites
- 1 cup plus 2 tablespoons olive oil 270ml
- 1¾ cups sugar 350g
- 3 teaspoons peppermint extract divided
- 3½ cups all purpose flour 420g
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 5 cups whole milk divided (1.2L)
- 4 oz white chocolate melted (113g)
- 2 x 3.4 oz boxes cheesecake instant pudding mix 192g total
- 1 x 16 oz container frozen whipped topping thawed (454g)
- Crushed peppermint candies for garnish
Instructions
- Preheat the oven to 350F and spray a 13 x 9 inch baking tin with cooking spray and line with parchment.
- Using a stand mixer with the whisk attachment, beat both the egg whites and eggs until frothy. Slowly add in the sugar and whisk until white and creamy. Add the oil and two teaspoons of the peppermint extract and whisk until incorporated.
- In a medium bowl combine the flour, baking powder and salt and gradually add this to the egg mixture alternating with one and a half cups of milk beginning and ending with the flour mixture. Beat until just combined after each addition – do not overmix
- Stir in the melted white chocolate.
- Spread into the prepared baking tin and bake in the oven for around 40 minutes until a toothpick inserted in the center comes out clean.
- Allow to cool for ten minutes then using the handle of a wooden spoon, poke one inch holes into the warm cake every half an inch.
- In a large bowl whisk together the instant pudding mixture with three and a half cups of milk and one teaspoon of peppermint extract until thickened and smooth.
- Slowly pour over the cake. Cover and place in the fridge for a minimum of four hours.
- To serve, cover with the thawed whipped topping and crushed peppermint candies
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